2. In a blender, combine the milk and wheat berries. Blend on HIGH for 4 minutes.* If you are using whole wheat flour rather than wheat berries, blend until the flour and milk are well-mixed. (Stop and scrape the sides of the blender once if needed.)

3. Add the oats, eggs, cinnamon, baking powder, brown sugar, salt, and half of the cranberries to the blender. Blend on a medium or high speed for about a minute, until well-blended. If anything has stuck to the sides of the blender, scrape the sides and blend for another moment. You should have a slightly pink, fairly thin pancake batter.**

4. Stir in the remaining cranberries (whole). Because the cranberries float, you won't be able to pour the batter onto the griddle to cook. Instead, use a ladle to scoop the batter and drop onto the preheated griddle. (Lightly oil griddle first if you think they might stick; I use cast iron and use a little oil for the first pancake and then no additional oil.)

5. Cook pancakes at a moderate pace -- not too quickly though, or the cranberries will still be crunchy inside! I've found that these pancakes take only slightly longer than plain wheat pancakes. I wait for the first few "pops!" from the cranberries before I flip the pancake.

Enjoy hot with butter and/or maple syrup!

Leftover pancakes can be frozen in a ziplock bag. Re-heat (thawed or from frozen) in a toaster before serving.

Additional Notes:

*A couple notes on blending the wheat: If you have a powerful blender, like a Vitamix, it will take about 2 minutes on HIGH. Excessive blending in the Vitamix can make your batter too warm.

Also, if your blender has a plastic pitcher (rather than glass), blending grains in the blender can cause the plastic to cloud/scratch. It shouldn't affect the performance of your blender, but is something to be aware of before making blender pancakes every morning for a month! ;)

**I have found that using the Vitamix makes a thicker batter than using my "normal" blender. If batter seems too thick, add ~1/4 cup milk so it is thinner.

Preparation Time:

10 minutes

Cooking Time:

varies

Tammy's Review:

I created this cranberry variation on my favorite blender pancakes to add some color and holiday feel to our November breakfasts! Everyone has enjoyed them whenever I make them.

I usually serve these pancakes with butter, which works well since the pancakes are already slightly sweet and maple syrup is so expensive and so, well, sugar-y. And let's face it, little kids and maple syrup is a messy combo! These pancakes are, however, absolutely delicious with maple syrup AND butter on top. ;)